Dan Hong’s Grilled Corn with Lime and Parmesan

SEASONED CREAM

500 g (1 lb 2 oz) Japanese mayonnaise

500 g (1 lb 2 oz) sour cream

1½ tablespoons ground cumin

3 tablespoons shichimi togarashi

Whisk all of the seasoned cream ingredients together in a bowl until combined. Set aside in the fridge.

6 cobs of corn, each one cut into three pieces

2 limes, halved

1 bunch coriander (cilantro), leaves only

100 g (3½ oz) wedge of parmesan, for grating

Steam or boil the pieces of corn until tender. Put on a hot chargrill pan or barbecue and cook, turning three or four times, until the kernels are a little bit charred. Remove from the grill and stab one end of each piece of corn with a short cocktail skewer that has little handles.

Liberally brush each piece of corn with the seasoned cream and arrange them on a platter. Squeeze some fresh lime juice over the top, making sure each piece of corn gets some. Scatter with coriander and then use a microplane to grate a liberal amount of parmesan over the top. Eat.

HONG HACK: If you can’t get parmesan, substitute with any other hard parmesan-style cheese.